Jellied fish can be a decoration of the festive table. It contains very few calories, but is rich in protein. Moreover, this dish is very impressive. Cook jellied fish in clear glass and your guests will appreciate your craft.
It is necessary
-
- White fish fillet or whole fish
- small fish for broth
- gelatin
- water
- vegetables
- spice
- salt
- colander
- gauze
- pan
- a dish or dish for jellied fish.
Instructions
Step 1
Buy small fish for the broth. It can be roach, ruffs, perches. Alternatively, the broth can be cooked from the head, tail and fins of fish prepared for aspic. In any case, be attentive to the freshness of all subjects of the kingdom of Poseidon. When buying, pay attention to the eyes - they should be clear; on the gills - it is better not to take fish with unnaturally light gills; on the scales - no traces of mucus. Do not hesitate to sniff: it should smell fresh, any extraneous odors are inappropriate.
Step 2
Free small fish from entrails, if you cook broth from a large head - from gills and eyes. It is better not to peel off scales from carcasses. It has properties that are favorable for the future aspic. Add cold water to the pot just enough to cover the fish. Put on fire. Cook, periodically skimming off the foam. Salt a little.
Step 3
Strain the broth when the flesh begins to separate freely from the bones. To do this, line the bottom of the colander with gauze folded in several layers and carefully filter. Put the liquid fraction back on the stove. If the broth for aspic is not transparent enough, it must be clarified. For clarification, beat 1 egg white for each liter of liquid and pour in a thin stream into the boiling broth. After 3-4 minutes, strain - the future jelly will become transparent, like a tear.
Step 4
Cut the fish prepared for aspic into pieces. If using fillets, they can be the size of a matchbox. Whole fish can be portioned. For special occasions, it is recommended to cook whole jellied fish. Of course, then do not cut off either the head or the tail from the carcass. Boil the fish in salted water with the addition of peppercorns and bay leaves. Cool and place on a platter or baking dish.
Step 5
Prepare the vegetables that you are going to use in aspic: small pieces of carrots, heads of Brussels sprouts, green peas, asparagus, etc. A hard-boiled egg, cut into slices, is in good harmony with vegetables. Lemon wedges look good. If you have the skills, you can decorate the jellied fish with flowers made using the carving technique. All this must be foreseen now, and not when the jelly is ready.
Step 6
Dissolve gelatin, heat, filter, cool slightly and pour into fish broth. If the whole fish is conceived for aspic, 10-15 g of gelatin will be used to lubricate food decorations for better connection with fish. In the case of fillets, arrange the ingredients nicely in the mold. When the broth has cooled and begins to solidify, carefully cover the carcass with it in several layers. In the same way - in layers, pour the future jelly into the mold with fish fillets and vegetables. The jellied fish will be ready in 3-5 hours.
